• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Side Dish

    Brussels Sprouts Sauerkraut

    Published: Apr 28, 2014 · Modified: Jul 16, 2018 by Marissa Stevens · 9 Comments

    Gluten FreeLow CarbPaleoVegetarianWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe

    If you like sauerkraut at all, you should make this Brussels Sprouts Sauerkraut, just because it's fun to say. I've had this recipe in mind for a while, and when I saw the 'How to Make Sauerkraut in a Mason Jar' post from TheKitchn.com, how could I resist?

    Brussels-sprout-Sauerkraut

    The method is simple, it's just a waiting game (just like Refrigerator Pickles and Pickled Beets). And, while you're waiting, don't be concerned when your kitchen smells a little funky as the fermentation process begins: normal. Brussels sprouts are part of the cabbage family after all.

    This sauerkraut is a simple combination of Brussels sprouts, salt, caraway seed, and time. The salt flavors and preserves the Brussels sprouts as they begin to ferment and create that probiotic bacteria we hear is so good for us. It's important to keep the mixture covered in liquid as it ferments to keep bad bacteria out, thus the small jelly jar to weigh the mixture down.

    Brussels-Sprouts

    In less than 2 weeks, you'll have delicious, nutritious, homemade sauerkraut. And then you can make things like these Reuben Grilled Cheese sandwiches, and you should.

    Vegetarian-Reuben-Grilled-Cheese

    Brussels Sprout Sauerkraut

    Marissa Stevens
    Just cabbage for sauerkraut? Why not Brussels sprouts?
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Side Dish
    Servings 56 servings
    Calories 7 kcal

    Ingredients
      

    Equipment

    • 2 1-quart wide mouth canning jars sterilized
    • 2 small jelly jars that will fit inside of the quart canning jars
    • Clean stones or marbles to fill the small jelly jars

    Ingredients

    • 2 pounds Brussels sprouts very thinly sliced (I used my food processor fitted with the thickest slicing disk.)
    • 1 tablespoon kosher salt
    • 2 teaspoons caraway seeds

    Instructions
     

    • Add the sliced Brussels sprouts to a large bowl; sprinkle with salt and caraway seeds. With clean hands, massage and squeeze the Brussels sprouts until limp and watery, 5 minutes or longer.
    • Divide the mixture between the two canning jars, packing the mixture down with your fist.
    • Fill the small jelly jars with clean marbles or stones and place one jar inside each quart jar to weigh down the Brussels sprouts.
    • Cover each jar with a cloth, to keep dirt and insects out, and secure with a rubber band.
    • For the first 24 hours, press the Brussels sprouts with the small jelly jar several times.
    • After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in a cup of water and add enough to each jar to cover the Brussels sprouts.
    • For the next 3 to 10 days, keep the sauerkraut in a cool, dark place - 65°F to 75°F.
    • Each day, check the sauerkraut. Press down any Brussels sprouts that have floated to the top. While it's fermenting, you'll see bubbles and perhaps white scum. Don't worry, this is normal. If you see any mold develop, skim it off right away.
    • After 3 days, start tasting the sauerkraut. When it suits your taste, remove the small jelly jar, screw on the cap and refrigerate.
    • Your sauerkraut will keep in the refrigerator for 2 months or longer.

    Nutrition

    Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 129mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 122IUVitamin C: 14mgCalcium: 7mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Side Dishes

    • Lyonnaise Potatoes served on a white oval platter
      Lyonnaise Potatoes
    • Garlic Butter Mushrooms served in a white bowl.
      Garlic Butter Mushrooms
    • Roasted Potatoes and Brussels Sprouts served in a white bowl and photographed from above.
      Roasted Potatoes and Brussels Sprouts
    • Garlic Butter Sauce for Seafood served in a white bowl and photographed from the top.
      Garlic Butter Sauce for Seafood

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Robert says

      July 27, 2021 at 2:41 pm

      5 stars
      Red cabbage sauerkraut yields a 1000% increase in vitamin C from the original red cabbage. It should also work the same with Brussel sprout sauerkraut.
      Pummelling Brussel Sprouts increases the Sulfuraphane by 300%.
      This recipe should be a real nutritional knock out punch!
      Thanks!

      Reply
      • Marissa Stevens says

        July 28, 2021 at 8:50 pm

        My pleasure, Robert!

        Reply
    2. Billy says

      May 15, 2017 at 9:38 am

      5 stars
      Wow! I have never imagined using brussel sprouts to make sauerkraut - but here it is! It makes perfect sense considering brussel sprouts are a part of the same family. I wonder if there are any other interesting choices for fermentation that one could look into. Time to do some research! Thank you for sharing your recipe, that reuben looks absolutely delicious.

      Reply
      • Marissa says

        May 15, 2017 at 12:08 pm

        Thank you, Billy!

        Reply
    3. Becca Cerne says

      July 15, 2015 at 6:11 pm

      How do you think it would turn out using brussel sprout leaves?

      Reply
      • Marissa says

        July 15, 2015 at 6:13 pm

        Great question, Becca! I honestly don't know, but I think it would turn out fine. If you try it, will you let me know? xo

        Reply
    4. Shelly Drymon says

      December 27, 2014 at 3:17 am

      At Thanksgiving my brother in law would not eat my brussel sprouts saying we only liked cabbage as sauerkraut. I told him I would make it out of brussel sprouts and he declared it couldn't be done! Well...thanks to you I am going to take him up on his challenge!

      Reply
    5. Shashi @ RunninSrilankan says

      April 30, 2014 at 2:36 am

      What a great idea to use Brussels sprouts to make sauerkraut!!

      Reply
    6. Lorraine @ Not Quite Nigella says

      April 28, 2014 at 10:37 pm

      Is that not the best looking sandwich ever Marissa? :O I'm a sandwich fanatic and I'm drooling!

      Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • gyro served on a black plate
      Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email